Why You’ll Love Crock‑Pot Meatloaf Recipe

Because cooking it in the slow cooker means your oven stays free for sides or other dishes, and you don’t need to babysit the loaf.
It tends to come out moister than oven‑baked meatloaf thanks to the gentle, enclosed cooking environment.
The glaze (ketchup + brown sugar + mustard) gives a familiar meatloaf flavour with minimal fuss.
Great for feed‑a‑crowd dinners or to make ahead: you set it and forget it, then serve when you’re ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatloaf:

ground beef – 2 pounds
finely chopped onion – 1 cup
dry breadcrumbs – ¾ cup
milk – ¾ cup
eggs (large), slightly beaten – 2
Worcestershire sauce – 1 tablespoon
salt – 2 teaspoons
freshly ground black pepper – ½ teaspoon
garlic powder – ¼ teaspoon
onion powder – ¼ teaspoon

For the glaze:

ketchup – ⅓ cup
brown sugar – 2 tablespoons
yellow mustard – 1 tablespoon

Directions

Line the insert of your slow cooker with aluminum foil, leaving an overhang of at least 2 inches for easier lifting later.
In a large bowl, combine the ground beef, chopped onion, breadcrumbs, milk, beaten eggs, Worcestershire sauce, salt, pepper, garlic powder and onion powder. Use your hands or a sturdy spoon to mix until evenly distributed—don’t over‑work the meat.
Turn the mixture into the foil‑lined slow cooker insert and shape it into an oval loaf.
In a small bowl, whisk together the ketchup, brown sugar and mustard to make the glaze.
Spoon the glaze over the meatloaf, spreading to coat evenly. Tuck the foil overhang so it doesn’t interfere with the lid, then place the lid on the slow cooker.
Cook on low for about 6 to 8 hours, or on high for about 2 to 3 hours. The meatloaf is done when a reliable instant‑read thermometer inserted into the centre of the loaf reads 160 °F (about 71 °C).
When fully cooked, use the foil overhang to lift the loaf out of the slow cooker. Carefully drain off any rendered fat. Let the meatloaf rest on a rimmed baking sheet or cutting board for 5–10 minutes before slicing.
Slice into eight portions and serve with your choice of side dishes.

Servings and timing

Servings: 8 slices (1 loaf yields approx. 8 servings)
Prep time: approx. 18 minutes
Cook time: approx. 6–8 hours on low, or 2–3 hours on high
Rest time: approx. 10 minutes

Variations

Mix in about ¼ cup finely shredded or grated carrot or some finely chopped bell pepper to sneak in some veggies for picky eaters.
Instead of the ketchup/brown sugar/mustard glaze, you can use plain ketchup or your favourite bottled barbecue sauce.
For a dairy‑free option, replace the milk with tomato juice or a light broth.
Swap the dry breadcrumbs for cracker crumbs if you prefer a slightly different texture.

Storage/Reheating

Leftovers can be stored in the refrigerator in an airtight container for up to 3–4 days.
To freeze: Once fully cooked and cooled, slice the meatloaf, wrap individual slices in plastic wrap, place in a freezer‑safe container or zip‑top bag, label with name and date, and freeze for up to 3 months.
To reheat from frozen: Thaw overnight in the refrigerator, then microwave on a microwave‑safe plate until warmed through, or reheat in a pre‑heated oven at ~ 175‑180 °C (350 °F) until heated.

FAQs

How do I know when the meatloaf is done?

Use an instant‑read thermometer inserted into the center of the loaf. When it registers 160 °F (71 °C) the meatloaf is safe and done.

Can I use a different ground meat, like turkey or pork?

Yes, you can experiment with turkey or pork, but keep in mind ground turkey tends to be leaner and may cook faster or become drier unless you adjust the fat content or add extra moisture.

Can I make this ahead and then finish it later?

You could prepare the mixture ahead of time, store it in the fridge, then shape and cook when ready. However, once cooked it’s best served fairly soon or refrigerated/freezed for later.

Can I skip the foil lining in the slow cooker?

Yes—you can cook without lining, but lining with foil makes it much easier to lift the loaf from the cooker for slicing, and simplifies cleanup.

Can I add vegetables into the meatloaf mixture?

Absolutely. Finely shredded carrots, chopped bell pepper, or even finely diced zucchini can add flavour and moisture, and are good for adding nutrition.

What if I only have a large oven‑safe loaf pan but not a slow cooker?

You can adapt this to oven cooking, though the texture and timing will differ. Bake at ~ 175‑180 °C (350 °F) for about 1 hour to 1 ¼ hours or until internal temperature reaches 160 °F.

Can I make a smaller or larger loaf?

Yes, you can scale the recipe up or down. Just adjust the cooking time accordingly; larger loaves may require more time, and smaller loaves will cook faster. Use the thermometer to check doneness.

Should I use lean ground beef or fattier?

A ground beef with some fat (for example 20% fat) is ideal to keep the meatloaf juicy and flavourful. Very lean beef can result in a drier loaf.

What sides go well with this meatloaf?

Classic comforting sides include mashed potatoes and green beans. You might also serve a simple salad, roasted vegetables, or steamed greens for balance.

Can I make this gluten‑free?

Yes—swap the dry breadcrumbs for gluten‑free breadcrumbs or crushed gluten‑free crackers. Ensure any other ingredients (like Worcestershire sauce) are gluten‑free labelled.

Conclusion

This slow‑cooker meatloaf offers a convenient, relaxed approach to a timeless comfort food. With minimal hands‑on cooking time and the trusted method of a slow cooker, you’ll end up with a tender, flavourful loaf that’s perfect for weeknight dinners or casual family meals. Whether you serve it alongside classic sides or add your own creative twists, this recipe is sure to become a go‑to for effortless comfort cooking.

Why You’ll Love Crock‑Pot Meatloaf Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

How do I know when the meatloaf is done?

Can I use a different ground meat, like turkey or pork?

Can I make this ahead and then finish it later?

Can I skip the foil lining in the slow cooker?

Can I add vegetables into the meatloaf mixture?

What if I only have a large oven‑safe loaf pan but not a slow cooker?

Can I make a smaller or larger loaf?

Should I use lean ground beef or fattier?

What sides go well with this meatloaf?

Can I make this gluten‑free?

Conclusion

Crock‑Pot Meatloaf

Ingredients

Instructions

Notes

Nutrition